Hans Rueffert is well aware that he does not fit most people's image of a chef who is, in his words, obsessed with food.

But the reason that this slim 37-year-old professional is thin is also part of the reason for his gustatory obsession.

Four years ago, barely two weeks after placing third on "The Next Food Network Star," this man who literally grew up in the kitchen of his parents' restaurant, The Woodbridge Inn in Jasper, seemed to be on top of his game and healthy as a horse.

But all of that ended when he was abruptly rushed to the hospital, where doctors made an ominous diagnosis: stomach cancer.

Rueffert lost half of his stomach and esophagus, endured extensive chemical and radiation therapy, and still struggles with the after effects of it all, but his cancer is in remission.

"It sucks to be someone obsessed with food that only has half a stomach," he said.

However, he had two options: feel sorry for himself, or be grateful that he was still alive and able to be with his wife and children. He chose to be grateful and to think of the ordeal as a wake-up call. Surviving cancer and no longer being able to eat large quantities has radically changed the way he approaches food.

"It's like a kind of filter," he said, "like being fitted with a different pair of glasses."

While still in the hospital, fed through a tube and chewing only ice, Rueffert was more obsessed with food than ever. He began planning his first PBS cooking series even though he had no idea whether he'd ever be well enough to make it happen, and the seed for his recently published cookbook, "Eat Like There's No Tomorrow," was planted.

"Cancer lit my fire," he said.

It shows. Trying to keep up with his energetic conversation, it's hard to imagine that there are days when he can barely keep going.

But what does keep him going, he explains, is the knowledge that he may not have much time. "Cancer survivors tend to think in terms of not IF the cancer will return, but WHEN."

Today, Rueffert works with the Cancer Wellness Center at Piedmont Hospital in Atlanta, teaching those who face a similar ordeal about getting the most from food. While he knows that no food is a magic pill and nutrition alone can't totally prevent or cure cancer, he believes that what we eat affects our overall health and has a definite role in helping to prevent and fight the disease.

In his classes and cookbook, he advocates eating seasonal and local foods whenever possible and believes passionately in whole, natural foods and has no use for manufactured food. When students ask about using margarine, he points out that it's one hydrogen atom from plastic.

As for extracts and pills of health-giving nutrients, he claims that they can't do the job as effectively as whole food, because the body needs the entire food to assimilate all the nutrients. The more incomplete the food is, he says, the more work the body has to do to get something out of it. Moreover, he points out, even good things can become toxic in massive, concentrated doses.

In the end, however, Rueffert is first and foremost a cook. If it doesn't taste good, he's really not interested. His real mission is to bring people, regardless of their state of health, back to the joys of cooking and eating well.

When asked for some favorite seasonal recipes, without hesitating Chef Hans Rueffert said, "Peaches, blueberries, and Vidalia onions!" which are coming into peak season right now. So are our local sweet brown shrimp.

Shrimp Parfait

Serves 2

2 cups water

1 cup shrimp, peeled and deveined

2 bay leaves

1/2 teaspoon peppercorns

1/2 teaspoon fennel seed

1/2 cup organic ketchup

1/2 cup Vidalia Sweet onions

Hot sauce (optional)

4-5 tomatillos

1 clove garlic

1 jalapeno pepper

Juice from 2 limes

1/4 cup cilantro, roughly torn

Sour cream

1. Add the water, shrimp, bay leaves, peppercorns, and fennel seed to a heavy pot. Poach shrimp on low heat (make sure water never boils) until just turn pink and opaque. Drain shrimp and shock in a bowl of ice water. When chilled, drain and rough chop into bite size pieces. Divide chopped shrimp into two equal piles.

2. For Red Sauce: In a bowl mix ketchup, onions, a splash of water, and half of shrimp. Add a splash of hot sauce, if desired.

3. For Green Sauce: Grill or broil tomatillos and jalapeno for about 2-3 minutes, turning frequently. Tomatillos should be a little soft and squishy. In food processor, pulse tomatillos, garlic, and jalapeno until thoroughly pureed. Add lime juice and cilantro and blend for another 10 seconds or so. Remove from processor and add remaining shrimp.

4. Chill and keep cold until ready to assemble parfaits. Spoon alternate layers of the green and red into parfait or cocktail glasses. Garnish as desired with sour cream, more diced onions or tortilla chips.